Unbleached Parchment Paper: Does anyone know if the Beyond Gourmet Brand has Quilon in or on it?
6409
It does not. Google their website, and it states clearly that they use silicone, not quilon.
1229815
I like to keep the original label from flour and sugar bags too. All-purpose? Bleached or unbleached? Whole wheat? Stone ground? Local bag? Rather than keep the whole original bag, I cut the label out and place it along the side of the OXO container. Then pour in the flour or sugar on that side first so the product holds the label to the side. When filled, you can see the label. Clip recipes and keep separately. I also empty and wash the container before adding new contents. The 4.3 quart size works perfectly for a 5 pound bag.
1810280
I haven't baked spritz on these pans yet, but those cookies are so buttery they should come right off without any problem whatsoever with or without parchment paper. I use Silpats now which are even better.
1858083
The material used is essentially the same as that used by Epicurean for their peels and cutting boards, etc. We are happy to announce that Epicurean will be supplying our peels within the next month or so. The composite is FDA and NSF approved for food contact. Contact time is so short that the material is fine. It has been used for years for both in-home and commercial peels.Gary@EXO/Super Peel
199781
I've noticed that they stain when using somewhat greasy/saucy items. I haven't used them for cookies since I use parchment paper when baking cookies. I have multiple types of liners and they've all stained in some way or another. IMO better the liners stain than my cookie sheets.
1568464
Liner is like paper thin. I put my liner on the bottom of the oven which has the element beneath the pan so you cannot see it. I'm planning to just use my cookie sheet instead. We made a claim to the company, but they said they couldn't do anything about it. Please do not take a chance for the price. We think using a cookie sheet is a great idea; you wash it just once in a while.
263782
label says organic wheat flour, unbleached and unrefined. barley is not mentioned. I have been making bread with it for several months now - we like it [ got some going now].
839006
Does not have paper "ingredients" on the box. Mentioned "paper from responsible sources" with reference to fsc.org. Looked up license code FSC-C017242 and it indicates that it is made by paperchef.com. Eva Payne (eva@paperchef.com) is the company contact. I bet she could answer this for you.
1710771
Parchment paper is meant to be used in the oven with higher temperatures than the dehydrator so yes, you could use this. Please note that I've dehydrated several fruits and meats without using spray and never had a problem with sticking. Of course, using parchment will reduce clean up ;-)An after thought about using parchment paper... Although this is perfectly safe, the trays are designed so warm air can circulate between them and evenly dehydrate your foods. Parchment paper will inhibit this flow and may increase the amount of time it takes to fully dehydrate your food. I would also flip my food several times during the process to assure even dehydration. Parchment paper is meant to be used in the oven with higher temperatures than the dehydrator so yes, you could use this. Please note that I've dehydrated several fruits and meats without using spray and never had a problem with sticking. Of course, using parchment will reduce clean up ;-)An after thought about using parchment paper... Although this is perfectly safe, the trays are designed so warm air can circulate between them and evenly dehydrate your foods. Parchment paper will inhibit this flow and may increase the amount of time it takes to fully dehydrate your food. I would also... » Read More Parchment paper is meant to be used in the oven with higher temperatures than the dehydrator so yes, you could use this. Please note that I've dehydrated several fruits and meats without using spray and never had a problem with sticking. Of course, using parchment will reduce clean up ;-)An after thought about using parchment paper... Although this is perfectly safe, the trays are designed so warm air can circulate between them and evenly dehydrate your foods. Parchment paper will inhibit this flow and may increase the amount of time it takes to fully dehydrate your food. I would also flip my food several times during the process to assure even dehydration. « Show Less
1151628
No. The Beyond Gourmet website says it is "Silicone-coated; Quilon-free". So the non-stick properties are from the silicone coating, and there is no need of Teflon, and no Teflon listed.
1313415
Jonathan,Thanks for the note about loading your no-knead breads to your pot!! That is a very special application, but one that I also use. Very cool!Gary@EXO/Super Peel
1919087
Yes i would say you can use w/ parchment paper but that would defeat the purpose off the release tab in my opinion. also you may have an imprint of the tab slightly.
517493
Yes, but parchment can not be re-used or hold up to the temps that a teflon sheet can. Hope this helps... Let us know if you need anymore assistance. Thank You.
1072348
No, it's simply a very high quality parchment paper which is made by being bathed in sulfuric acid which partially gelatinizes the paper's surface. There is no residue of any sort, it simply feels very smooth. This is the best quality parchment paper on the market, you won't be disappointed.
738576
I use parchment paper. Some people use corn meal sprinkled on the stones but I was using parchment paper for my bread on my other stones before we even purchased these because corn meal didn't always work and it too was messy. Parchment paper is wonderful. I prepare my bread, place it on the parchment paper and slide it onto the stone with the back of a cookie sheet or pizza peel.
1427794
Looked in Wikipedia under en papillote & it says you can use paper bags instead of parchment ones. It also suggests making the bags from aluminum foil. I don't know which would work better. My cooking is a bit more basic, so I don't know about the unbaging process, but I'd look for bags made of silicone that might work, as long as they can be reused & you use them a lot, they'd sooner or later pay for themselves. Either that or fold bags yourself from parchment sheets, which I assume would be less expensive than using the premade ones. For me, I'm considering the bags because they can be used to pop sorghum grains in the microwave. Looked in Wikipedia under en papillote & it says you can use paper bags instead of parchment ones. It also suggests making the bags from aluminum foil. I don't know which would work better. My cooking is a bit more basic, so I don't know about the unbaging process, but I'd look for bags made of silicone that might work, as long as they can be reused & you use them a lot, they'd sooner or later pay for themselves. Either that or fold bags yourself from parchment sheets, which I assume would be less expensive than using the premade ones. For me, I'm considering the bags because they can be... » Read More Looked in Wikipedia under en papillote & it says you can use paper bags instead of parchment ones. It also suggests making the bags from aluminum foil. I don't know which would work better. My cooking is a bit more basic, so I don't know about the unbaging process, but I'd look for bags made of silicone that might work, as long as they can be reused & you use them a lot, they'd sooner or later pay for themselves. Either that or fold bags yourself from parchment sheets, which I assume would be less expensive than using the premade ones. For me, I'm considering the bags because they can be used to pop sorghum grains in the microwave. « Show Less
2030633
It didn't say on the bag that I saw but mine was very clean - I didn't see any loose material in the bag that was not whole quinoa. I always read to pre-soak and rinse before cooking anyways though so I always do.